Yummy Rice

Looking for Mexican rice recipes to bring to a banquet for my students, all I found was a lot of Spanish rice recipes.  They are really not the same thing, but I made Spanish rice anyway.  Much more delicious than I expected.  The secret is to toast the rice.  This recipe makes a lot.  Which you'll be glad about because you'll want to keep eating it.

Ingredients:
8 Tbsp. canola oil (or some other light oil)
3 C. white rice, rinsed and well drained
2 cloves garlic, pressed
1 1/2 tsp. cumin
1 C. diced white onion (diced small)
1 14 oz can tomato sauce
1 14 oz can diced tomato
4 1/2 C. veggie broth
diced green chile (optional)

Heat the oil in a large, deep pan over medium heat.  When the oil is hot, add the rice and stir constantly for a few minutes until it gives off a slightly toasty smell.  Add the garlic and cumin.  Give it a couple of stirs and then add the onion.  Stir for a few more minutes until the onion is translucent (or at least close).  Add the tomato sauce, diced tomatoes, and veggie broth.  Bring to a boil.  As soon as it starts to boil, turn the heat to low, cover and let simmer for about 20 minutes until all of the liquid is absorbed.  NO peeking.  After about 20 minutes, remove the lid, fluff with a fork and enjoy!